Summer Squash Italian Meatball Stir Fry Recipes

SUMMER SQUASH STIR-FRY

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
• Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.

SUMMER CHICKEN STIR-FRY

Steps:

• Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
• In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until heated through.
• Remove from heat. Stir in tomato. Serve over rice.

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

SUMMER SQUASH & ITALIAN MEATBALL STIR-FRY

Steps:

• 1. Add oil to large skillet. Fry meatballs until golden brown. Transfer garlic, onion, bell pepper to skillet. Stir-fry for 2 minutes. Add squash, parsley, seasoning salt and pepper flakes to skillet.
• 2. Cook for 8-10 minutes or until squash is fork tender. Do not overcook.
• 3. Adjust seasoning to taste.

ITALIAN SQUASH STIR-FRY

Steps:

• 1. Slice all three squashes into 1/4 inch slices.
• 2. Place oil in a large skillet.
• 3. Add seasonings.
• 4. Heat over medium until oil is hot. Stir occasionally.
• 5. 5.Add squashes to skillet.
• 6. Cook stirring frequently until squash is tender-crisp.
• 7. Serve immediately.

SUMMER SQUASH MEATBALL CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Use a grater or shredding attachment on a food processor to shred the zucchini, squash and red onion.
• Place a large cast iron skillet over medium heat, add bacon fat and minced garlic, then add the zucchini, squash and onion.
• Let vegetables cook down until soft, then add 1/2 tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix around to coat.
• Then add the diced tomatoes.
• Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs. I made 9 meatballs with the pound of meat.
• Press each meatball into the vegetable mixture.
• Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.
• Add fresh parsley on top.
• Eat. Yum.

LOCAVORE SQUASH & ITALIAN MEATBALL STIR-FRY

Steps:

• Add oil to large skillet. Fry meatballs until golden brown. Transfer garlic, onion, bell pepper to skillet. Stir-fry for 2 minutes. Add squash, parsley, seasoning salt and pepper flakes to skillet. Cook for 8-10 minutes or until squash is fork tender. Do not overcook. Adjust seasoning to taste.

SUMMER SQUASH STIR-FRY WITH BEEF

Steps:

• Place the steak, onion, squash and pepper into a large bowl. Toss well with tongs.
• In a small pot, combine all sauce ingredients, Heat gently over low heat while whisking, until BOU is completely dissolved. Pour sauce into liquid measuring cup. Set aside.
• Heat 1 tablespoon of oil in a wok over medium-high heat. Add 1/4 of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
• Briefly stir the sauce to distribute the garlic, then add 1/4 of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
• Remove stir-fry from pan. Repeat steps 4-6 three more times.
• Garnish with scallions and serve.